This Chinese soup is filled with lush wontons with a juicy spicy pork filling, bok choy cabbage, bamboo shoots and shiitake mushrooms. All components are added to the chicken broth full of spicy flavors and cooked for several minutes until the wontons float to the surface. If you do not plan to serve all the soup at once, it is recommended to boil the wontons separately and add them to the broth when serving, otherwise, due to the starch contained in the dough, the broth will cloud and thicken, and in classic Chinese soup it should be transparent.
Time: 1 hour. 30 minutes.
Servings: 6 – 8
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr minced pork
- 1 tbsp. l vegetable oil
- 1 tbsp. l + 1 tsp chopped garlic
- 2 tbsp. l finely chopped ginger root
- 1/4 Art. thinly chopped green onions + 3 tbsp. l finely chopped
- 10 tbsp. purchased lightly salted chicken stock
- 1 egg yolk
- 2 tsp soy sauce
- 1.5 tsp rice vinegar
- 0.5 tsp sesame oil
- 1/4 tsp grated red pepper flakes
- Approximately 30 sheets of dough for wontons, thaw
- 1.5 tbsp. thinly sliced bok choy cabbage
- 0.5 tbsp. thinly sliced shiitake mushroom caps
- 1/4 Art. thinly sliced bamboo shoots
- In a large saucepan over moderate heat, heat vegetable oil. Add 1 tbsp. l garlic and 1 tbsp. l ginger and fry, stirring, until aroma, 1-2 minutes. Add 1/4 tbsp. finely chopped green onions and chicken stock and bring to a boil. Reduce heat to moderately low so that the broth boils slowly. Cook for about 20-30 minutes while you are engaged in wontons.
- In a small bowl, mix the remaining 1 tsp. chopped garlic, the remaining 1 tbsp. l chopped ginger, 3 tbsp. l chopped green onions, minced pork, egg yolk, soy sauce, rice vinegar, sesame oil and red pepper. Shuffle to distribute everything evenly.
- Lay out several sheets of dough for wontons on a flat work surface. Keep the remaining dough under the film. Pour some cool water into a small bowl and set aside. Pick up a full teaspoon of meat filling and put in the center of each piece of dough. Moisten the edges of the dough with your fingers.
- Connect the 2 opposite corners of the wonton to form a triangle, and seal the filling by pressing the edges around the slide tightly from the filling to release all the air from the inside. Moisten the opposite corners of the long side. Roll the moistened corners towards each other, laying on top of each other, and press the edges to seal. You should have a rounded wonton with a corner sticking up. In the same way, collect the remaining wontons and set them aside.
- Throw bok choy cabbage, mushrooms and bamboo shoots into boiling broth and cook for 2-3 minutes. With your hands or slotted spoon, gently lower the wontons into the boiling broth. Increase the heat slightly so that the broth boils again. Cook, stirring occasionally (very carefully) until the wontons emerge, about 5 minutes. Serve immediately.